FIRST COURSE
Lobster Risotto – winter root vegetables and mascarpone cheese – 16
Charcuterie – pâté du maison, saucisson de Lyon and prosciutto with garniture – 16
Mediterranean Mussels – tomato, red curry, and lemongrass/coconut milk broth – 14
Beef Carpaccio – with parmesan vinaigrette, white truffle oil, and crostinis – 14
Calamari – quick fried with two dipping sauces; remoulade and sweet and spicy glaze – 11
Sweetbreads – pan-seared with wild mushrooms and green peppercorn/cognac sauce – 16
Seared Hudson Valley Foie Gras – red onion marmalade and Fuji apple compote – 21
Mushroom and Shrimp Salad – curry dusted shrimp, baby portobello and lima beans – 16
Classic Caesar Salad – romaine hearts, parmesan Reggiano and sweet pepper crostini – 10
Camille’s Urban Greens – baby beets, spicy walnuts, dried cranberries and Texas goat cheese – 12
Potage St. Germain – classic split pea soup – 8
Onion Soup – slow roasted 1015 onions and gruyere crostini – 8
MAIN COURSE
King Salmon – ragout of black-eyed peas, andouille sausage, black mussels and tomato concasse – 28
Ahi Tuna – seared rare with sautéed shitakes, braised bok choy, and ginger/soy glaze – 31
Sea Bass – tomato/Spanish olive ragout, asparagus and fork mashed Yukon potatoes – 34
Chicken – roasted with glazed root vegetables and mushroom risotto – 23
Duck – pan-seared with cranberry wild rice and black cherry sauce – 26
Pork Shank – slow-braised Kurobuta pork with sweet potatoes, Swiss chard, and braising jus – 29
Steak Frites – grilled strip loin, wild mushrooms, watercress, pommes frites with aioli – 36
Lamb – double chop with sweet pepper ragout, crisp polenta, and olive tapenade – 38
Duo of American Kobe Beef – braised short rib and filet, horseradish potatoes, and sautéed spinach – 39
Truffle Pommes Frites 6 Garlic Spinach – 5
Asparagus – 6
Daily Risotto – 8
TASTING MENU
Seared Hudson Valley Foie Gras – red onion marmalade and Fuji apple compote
Shrimp Salad – curry dusted Gulf shrimp, baby portobello mushroom, and lima beans
Duck – pan-seared breast with cranberry wild rice and black cherry sauce
Lamb – double chop with sweet pepper ragout, crisp polenta, and olive tapenade
Mockingbird Bistro Desserts
$69 per person, $109 with paired wines
Please note that the tasting menu is recommended for the entire table